Mulligatawny Soup

This hearty stew is the perfect complement to a wintry day. Don't let the length of the ingredients list fool you...this recipe is one of those dice-a-few-things, simmer-for-awhile affairs that's simple to throw together and easy to size up for company or leftovers.

Ingredients

1 tbsp butter

1 tbsp olive oil

1 large yellow onion, chopped
5 cloves garlic, pressed

2 carrots, peeled and diced

1 orange sweet potato, peeled and diced

1 apple, peeled and diced

1 ½ tbsp grated fresh ginger

½ can diced tomatoes (Muir Glen fire roasted if possible)

3/4 cups red lentils, picked through carefully for stones and rinsed

3 cups chicken broth

1 tbsp good-quality curry powder

½ tsp ground cumin + an extra dash

¼ tsp ground turmeric

¼ tsp sweet paprika

¼ tsp ground cinnamon + an extra dash

¼ tsp dried thyme + an extra pinch

1 tbsp creamy peanut butter

Salt and freshly ground black pepper to taste

3 tbsp coconut milk, plus extra for drizzling

3 tbsp chopped fresh cilantro

Melt butter with the olive oil in a large pot over medium heat. Add onion and sauté about three minutes. Add the garlic, carrot, and sweet potato, and continue to sauté, stirring occasionally, for about seven minutes more until the onion is browned here and there.

Stir in the apples, ginger, tomatoes, and all the spices and continue to cook for a couple minutes more. Add the lentils and broth, stir once, and cover. Bring to a boil, then reduce heat and simmer about 30 minutes longer, stirring occasionally. Check that the veggies are tender, stir in the peanut butter, and turn off the heat.

Use an immersion blender to purée about half the soup (or decant half into a blender and pour it back again) to desired consistency. Add salt and pepper to taste, then stir in the coconut milk. It's fine if it sits for a bit at this point; reheat if necessary before serving.

Serve warm, drizzled with a spoonful of coconut milk and garnished with chopped cilantro.

Serves 4.